Banana

Paleo Banana Bread Mug Cake is a single-serve grain-free, refined sugar-free dessert (or breakfast) in a mug! This recipe post includes an option using almond flour and an option using coconut flour.

Paleo Banana Bread with almond flour, pure maple syrup for a gluten-free and naturally sweetened healthy banana bread. Dairy-free, oil-free.

Flourless Healthy Brownies made with 4 basic ingredients are a moist, fudgy brownies treat with benefits! With no added flour, sugar, oil, dairy, or grains, this easy brownie recipe will surely be a staple in your home!

A few weeks ago, I decided to cut out all excess sugars, including less refined sugars like coconut sugar, honey, even sugar-free sweeteners, etc. While for me sugar cravings do lessen with time, chocolate cravings really hold strong.

You could say chocoholism runs thick in my blood veins.

My father ate chocolate mouse every single day when he was in his twenties, still drinks chocolate milk, and will destroy a bowl of raw chocolate chip cookie dough if given the opportunity…so you could say I just can’t help it.

And boy oh boy do I fiend.

And I’m thusly always looking for chocolatey goodies that I can regularly enjoy without a lot of added sugar.

Enter: these Flourless Healthy Brownies.

Made with 4 ingredients, zero of which are natural or refined sugar, ultra fudgy and moist, grain-free, dairy-free, oil-free, basically free of everything but these 4 ingredients…let’s chat about them.

Grain-free Paleo Chocolate Banana Breakfast Cake made with almond flour and sweetened mostly with ripe bananas! This healthier cake recipe is suitable for breakfast for all those times you want to start the day with a treat. 

Moist, fluffy, oil-free, refined sugar-free and only a handful of basic ingredients are required to bake this cake!

We’ve discussed the fact that it doesn’t take a perfect world for cake to be an acceptable breakfast food. My Grain-Free Cranberry Orange Breakfast Cake, Strawberry Breakfast Cake , and Chocolate Chip Walnut Grain-Free Banana Cake all serve as both the proof and the reason.

For this edition of breakfasting on cake, we’re going with a double chocolate ditty, so you know it’s sultry.

All things considered, this healthy cake recipe is grain-free, oil-free, refined sugar-free, dairy-free, and delicious any time of the day!

Pssst! You can eat it for dessert and I won’t tell on you.

Let’s dive into the details.

Healthy Pumpkin Cake made grain-free, refined sugar-free, dairy-free, and paleo friendly. This easy-to-bake pumpkin cake is warmly-spiced and healthy enough to eat for breakfast.

If I know you at all, I have a sneaking suspicion this is the exact cake you’ve been craving.

Okay, perhaps that was a massive projection, but this is the exact cake I have been craving not only recently, but for several autumns past.

Imagine this: all the colors and flavors of fall jam packed into one healthy pumpkin cake. It comes together lightning fast, and gifts your taste buds an utter explosion of pumpkin flavor.

Have I mentioned it’s healthy? 

Recipe Features:

• Lower in sugar than a regular cake, but perfectly sweet.
• Paleo
• Grain-free, gluten-free
• Oil-Free
• Easy to make Vegan (see notes)
• Refined sugar-free
• Easy to make sugar-free/low-carb (see notes)
• Moist, fluffy, delicious

My secret ingredient to keep the cake lower in added sugar?: Ripe banana. The cake is mostly sweetened with one ripe banana (I can’t taste it over the pumpkin and pumpkin pie spice, but if you have ultra sensitive taste buds, you may be able to).

Grain-Free Paleo Poppy Seed Almond Banana Bread made oil-free with no added sugar. You’d never know this perfectly sweet and moist banana bread is gluten-free and sugar-free! Oh hey! The 17 trillionth banana bread recipe in the last six weeks to grace the internet with its delicious presence. But just you listen. Have you ever …

Double Chocolate Gluten-Free Banana Bread is a rich, delicious take on classic banana bread. Made with gluten-free flour and sweetened with coconut sugar!         If you’ve tried and loved my The BEST Gluten-Free Banana Bread Recipe, you’re going to go wild over this double chocolate version!   And if you haven’t tried …

Paleo Banana Sheet Pan Pancakes made grain-free using almond flour. This big batch pancakes recipe is prepared in seconds in your blender and feeds your whole family (or guests) in one shot!

If you’re familiar with the Paleo Sheet Pan Pancakes recipe I posted many months ago, I have version 2.0 for you right here, right now!

It involves – wait for it, wait for it – bananas!

Specifically, we add mashed ripe bananas to the pancake batter in order to take a banana bread approach and add extra deliciousness to our morning favorite.

The concept behind sheet pan pancakes is simple: You make a batch of pancake batter and rather than hovering over the stove to cook them individually, you simply pour the batter on a sheet pan and bake it, thus eliminating much of the time that goes into preparing pancakes so you can spend it with your family. Poor pancake flipping skills? No worries, there is no flipping involved in this approach.

Grain-free, refined sugar-free, oil-free, dairy-free vegan banana muffins with chocolate chips. This paleo vegan muffin recipe is so easy to prepare and an excellent choice for sharing with loved ones for breakfast, brunch, or snack. Six years ago, I started my own personal tradition of posting a muffin recipe on Mother’s Day with a note …

Moist and fluffy paleo banana muffins made with almond flour and pure maple syrup. Topped with a dairy-free cashew based “cream cheese” frosting, these muffins are a true delight!

There’s something so comforting and nostalgic about banana muffins. The warm, sweet, cinnamony, banana bread aroma warms the soul! My mom would bake banana bread or banana muffins on repeat when I was a kid, so the treat holds a special place in my heart.

These grain-free banana muffins are just as soul-filling, belly-warming and comforting as a classic banana muffin. Made with 3 ripe bananas and almond flour as the primary ingredients, these healthy muffins have a nice nutrient profile.

Moist, fluffy, grain-free and naturally sweet paleo hummingbird muffins make for an amazing breakfast or snack.

This post is Sponsored by Bob’s Red Mill. Check out more delicious healthy recipes, snag coupons and find stores near you at BobsRedMill.com!

Helloooo February!

Is it safe to discuss muffins yet?

If you did a Whole30 or a little paleo re-set in January, you may be ready as can be for a baked treat.

Well, great news! Not only are these muffins so incredibly tasty, but they’re actually nutritious and pretty great from a macronutrient standpoint. Meaning, you don’t need to feel guilty whatsoever about consuming them…not that we’re capable of feeling guilt ‘round these parts, right? Right!

What exactly is a hummingbird muffin? Hummingbird muffins include pineapple, banana, and pecans. While they traditionally are made with all-purpose flour and sugar, I replace the wheat with almond flour and simply omit the sugar.

We end up with a moist, naturally sweet, fluffy muffin that is perfect for breakfast or snack. They’re grain-free, refined sugar-free, dairy-free, and oil-free…basically an epic win!

I use Bob’s Red Mill Finely Ground Almond Flour for these muffins. As you already know, the majority of my baked goods are made using almond flour – it’s simply my favorite of all the grain-free flours because the texture turns out nice and fluffy, and I thoroughly enjoy the health benefits of it!

Let’s bake muffins!

How to Make Hummingbird Muffins:

Sweet and refreshing protein smoothie with turmeric, kiwi, banana, and yogurt. This delicious shake is a marvelous meal-on-the-go.

This post is sponsored by Svelte.

My mealtimes all revolve around protein. If you follow me on Instagram, I probably sound like a broken record, as I have mentioned many times in the past, I take a but first, protein approach to food. I make sure I get at least 20 grams of protein at every meal, and in the event that I snack between meals, I make sure my snacks are protein-centric as well.

In addition to making sure I get adequate protein throughout the day, I also tend to drink a smoothie for either breakfast or lunch. That may seem like a pretty light meal, but my smoothies are typically on the higher calorie end in the way of smoothies, and have a pretty decent macro profile.

I’ve found that having one liquid meal per day also helps with digestion – simply put, liquid is far easier for your body to process than solid food. In this sense, protein smoothies are currently a big deal in my life, as I usually drink them after I workout to replenish muscle glycogen and feed my broken down muscle fibers with protein.